Simply Alfresco

Sardine Pâté

Wonderfully tasty and tangy, a great nibble to share. 

Ingredients

2 x 120g tins skinless and boneless sardines in olive oil

2 tsp capers, drained

100g low fat cream cheese with chive

1 tsp anchovy essence

1 tbsp lemon juice

black pepper

To garnish: Caper berries, lemon wedges, salad leaves and crusty bread

Method

1. Drain off the oil from the sardines.
2. Place the sardines into a small food-processor with the capers, cream cheese, anchovy essence and lemon juice and blend for 20-30 seconds.
3. Add black pepper to taste and then divide the mixture between 4 ramekins.
4. Garnish with caperberries.
5. Place the ramekins of pâté onto plates and garnish with salad leaves, lemon wedges and serve with crusty bread.

Serves 4

Smoked Salmon Pâté

Perfect as a starter or a snack, quick and simple to make.

Ingredients

200g smoked salmon

Zest and juice of ½ lemon

150g crème fraiche or quark 

Salt and black pepper

1 heaped tbsp chopped chives

Salt and pepper

To serve - 

Melba toast / crudites or rocket

Method

1. Whizz the smoked salmon, lemon zest and juice and creme fraiche or quark  in a food processor.
2. Place into a medium bowl and season to taste.
3. Divide amongst 6 ramekin dishes and garnish with chopped chives.
4. Top with pickled cucumber and red onion and serve with melba toast.

Serves 6

Portuguese Tuna Pâté 

Often served as an appetiser before a meal in restaurants in Portugal and Italy

Ingredients

2 x 185g tins tuna in brine, drained

zest and juice of ½ lemon

142 mls thick yoghurt

salt and black pepper to taste

Method

1. Blitz all the ingredients together with a stick blender. Chill and serve with bread sticks, cured ham, cheese and olives. 

Roasted New Potatoes With Garlic Aioli

Ingredients

500g small new potatoes

4 tbsp olive oil

1 tsp chilli flakes

1 tsp mixed dried herbs 

For the aioli: 

4 tbsp mayonnaise

3 or 4 garlic cloves, crushed

2 tsp lemon juice

Salt and pepper to taste

Method

1. Preheat the oven to 160ºC Fan/Gas 4
2. Place the potatoes into a large bowl, add the remaining ingredients and toss to coat.
3. Place onto a baking tray and bake for 20 mins.
4. Make the aioli – mix together the garlic and lemon juice. Stir in the mayonnaise and season to taste.
5. Remove the potatoes from the oven and press them with a potato masher so that the skin breaks in a few places. Drizzle over a little more oil and bake for a further 15-20 mins.
6. Serve with the garlic aioli. 

Serves 4

Pickled Cucumber & Red Onion Slices

Ingredients

1/4 cucumber, very thinly sliced lengthways with a y peeler

½ small red onion, sliced very thinly

2 tsp sea salt

50mls white wine vinegar 

50g caster sugar

Method

1. Season the cucumber and red onion with sea salt and set aside for 30 mins.
2. Place in a sieve and rinse in cold water.
3. Place the white wine vinegar and caster sugar into a small bowl and microwave on full power for 1 min. Pour over the cucumber and onion. 
4. Serve with the smoked salmon pâté. 

Courgette Chips

Ingredients

1 large courgette

75g croutons or dry breadcrumbs

Salt and pepper

30g grated Parmesan cheese

1 egg white, lightly whisked

Method

1. Preheat the oven to 200ºC/ Gas 6.
2. Place a sheet of non-stick baking paper onto a baking sheet.
3. Trim and discard the ends off a courgette. Cut the courgette in half and then cut each half into 8 pieces.
4. Combine the breadcrumbs, seasoning and Parmesan and tip out onto a plate.
5. Coat the courgette pieces in the egg white and then the breadcrumb mix and arrange on the baking sheet.
6. Cook for 12-14 mins.
7. Serve with garlic aioli.

Makes 16 chips

Asparagus Mousse

The recipe below will make 1 Asparagus mousse. Double the recipe to make 2, quadruple to make 4.

Ingredients

55g trimmed asparagus 

(approx. 2 asparagus)

30 mls double cream

1 egg

1 tsp lemon zest

½ tsp chopped tarragon (optional)

Salt and black pepper

Serve with ready-made Hollandaise sauce

Method

1. Preheat the oven to 150ºC Fan /Gas 3.
2. Cut the asparagus into 1 inch/2.5cm pieces and steam or cook in a little water for 6-7 mins until tender.  Once cooked reserve a tip for garnish.
3. Place the cooked asparagus and the remaining ingredients into a small food processor and blitz until combined.
4. Stand a ramekin in a roasting tin filled with hot water. 
5. Pour the mixture into the prepared ramekin dish and bake for 25 mins until set.
6. Once cooked  garnish with the reserved tip and garnish with Hollandaise sauce.

NB. You can also use dariole moulds to bake the mousse and then turn them out once cooked but if you do, line the base with a circle of greaseproof paper and brush with butter before adding the mixture. I serve with a good quality ready-made Hollandaise sauce available from most farm shops but you may prefer to make your own.